Ingredients with Measurements:
- 1 lb ground beef
- 1 lb Italian sausage, casing removed
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 can (28 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 4 cups beef broth
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- 1 cup small pasta, such as ditalini or elbow macaroni
- Grated Parmesan cheese, for serving
- Chopped fresh parsley, for serving
Special equipment needed:
- Large soup pot or Dutch oven
Step-by-step instructions:
1. In a large soup pot or Dutch oven, brown the ground beef and Italian sausage over medium-high heat, breaking it up into small pieces with a wooden spoon.
2. Add the onion, garlic, carrots, and celery to the pot and sauté until the vegetables are tender, about 5-7 minutes.
3. Stir in the diced tomatoes, tomato sauce, beef broth, dried basil, dried oregano, dried thyme, bay leaf, salt, and pepper. Bring the soup to a boil, then reduce the heat to low and let it simmer for 30 minutes.
4. Add the pasta to the pot and continue to simmer until the pasta is cooked through, about 10-12 minutes.
5. Remove the bay leaf and discard. Taste the soup and adjust the seasoning as needed.
6. Ladle the soup into bowls and sprinkle with grated Parmesan cheese and chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Simmer over low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 390
Fat: 22g
Carbohydrates: 22g
Protein: 27g
Sodium: 1270mg
Fiber: 4g
Sugar: 8g
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for the ground beef.
- Hot Italian sausage can be used instead of mild Italian sausage for a spicier soup.
- Fresh herbs can be used instead of dried herbs, but use 3 times the amount called for in the recipe.
Variations:
- Add chopped kale or spinach to the soup for extra nutrition.
- Use a different type of pasta, such as tortellini or farfalle.
- Add a can of drained and rinsed cannellini beans for a heartier soup.
Tips and tricks:
- Use a lean ground beef to reduce the fat content of the soup.
- If the soup is too thick, add more beef broth or water to thin it out.
- Leftovers can be frozen for up to 3 months.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in bowls with a sprinkle of grated Parmesan cheese and chopped fresh parsley on top.
Garnishes:
Grated Parmesan cheese and chopped fresh parsley
Pairings:
- Crusty bread or garlic bread
- Caesar salad
Suggested side dishes:
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the soup is too thin, let it simmer for longer to reduce the liquid.
- If the soup is too thick, add more beef broth or water to thin it out.
Food safety advice:
- Make sure the ground beef and Italian sausage are cooked to an internal temperature of 160°F to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Italian soups have been popular for centuries, with many variations depending on the region of Italy. Minestrone is a classic Italian soup that typically includes vegetables, pasta, and beans, while ribollita is a Tuscan soup made with bread and vegetables. Italian Beef and Sausage Soup is a hearty and flavorful soup that is perfect for a cold winter day.
Flavor profiles:
This soup has a rich and savory flavor from the beef and sausage, with a hint of sweetness from the tomatoes. The dried herbs add a depth of flavor and aroma to the soup.
Serving suggestions:
Serve this soup as a main course for lunch or dinner, with a side of garlic bread or Caesar salad.
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Region: Italian